Sun Dried Tomato Orzo

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Creamy sun dried tomato orzo made in one pot using the oil right from the jar. Saucy, parmesan-rich, and finished with burrata for a 30-minute dinner that looks like you worked much harder. Serve as a vegetarian main or add your protein of choice.

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Prep Time5

Cook Time25

Total Time30

Servings:

Author: Molly Thompson

INGREDIENTS

2 Tablespoons oil from the sun-dried tomato jar
1 shallot minced
3 cloves garlic minced or grated
6 cups low-sodium vegetable broth plus more as needed
1 pound dry orzo pasta gluten-free if needed
1 teaspoon kosher salt plus more to taste
1 (8-oz) jar sun-dried tomatoes roughly chopped
1/2 cup heavy cream
3/4 cup freshly grated parmesan plus more for serving
1 ball burrata for serving (optional)

INSTRUCTIONS

Soften the base: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 2-3 minutes.
2 Tablespoons oil from the sun-dried tomato jar, 1 shallot, 3 cloves garlic
Cook the orzo: Pour in the chicken broth and bring to a boil over medium-high heat. Once boiling, add the orzo, sun-dried tomatoes, and salt. Cook, stirring frequently, until the orzo is al dente and the broth is mostly absorbed, about 10-12 minutes. Stir every minute or two so the orzo doesn't stick. Add a splash more chicken broth at a time if it's absorbing more liquid. It should be thick and creamy, not dry.
6 cups low-sodium vegetable broth, 1 pound dry orzo pasta, 1 teaspoon kosher salt, 1 (8-oz) jar sun-dried tomatoes
Finish the sauce: Reduce the heat to low. Stir in the heavy cream and parmesan until the cheese melts and the sauce is glossy and coats the pasta, 1-2 minutes. Taste and add salt if needed. Serve immediately topped with torn burrata, if using, and extra parmesan.
1/2 cup heavy cream, 3/4 cup freshly grated parmesan, 1 ball burrata

Notes

Low heat is not optional: Adding the cream and parmesan over high heat will make the sauce grainy and seized. Drop to low first, then add them in.

Texture tip: If it looks too thick before the orzo is done, add a splash more broth and keep stirring.

Make it a full meal: Stir in shredded rotisserie chicken or a drained can of cannellini beans with the cream. No extra cooking needed.

Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in a pan with a splash of broth or water over low heat, stirring until creamy again.

Nutrition

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